Vegan Mac & Cheese

Ingredients

1 package pasta of choice (500g)

1/2 cup cashews, soaked overnight

1/2 tbsp dried herbs ( thyme, rosemary, sage)

2 cups light coconut milk

5 tablespoon nutritional yeast

1 cup reserved pasta water

1 tsp. olive oil

Kosher Salt & Pepper

Method

1. Cook pasta according to instructions on packet. Remember- just before you go to drain the cooked pasta, reserve at least 1 cup of pasta water.

2. In a high speed blender, pour in cashews, nutritional yeast, salt, pepper & dried herbs. Blend until a creamy consistency forms.

4. In a medium sauce pan, pour in sauce and heat for 1-2 minutes. Add pasta and a little bit of the pasta water. Stir to combine. If the sauce is too thick, continue to add in reserved pasta water until you reach a nice creamy consistency.

5. Sprinkle some pepper overtop and enjoy!

Calories per pasta sauce serving (serves 4)

Cals -182

Fat - 13g

Carbs - 9.1g

Protein - 8.4g

**recipe does not include pasta noodles, you will need to account for those according to the package you used**

Recipe Notes

  • can always add in garlic if you want a heavier more dense taste

  • sometimes I like to mix my pasta noodles with zucchini noodles to cut down on the calories but keep the volume!

Mains, Vegan and VegetarianSamantha Stojkovich